Chipotle Sweet Potato Corn Chowder
This soup was sweet and smoky with just the right amount of heat. I froze half of the soup (it makes a lot) and was grateful to have it a few days ago for a quick, easy dinner. I also roasted a couple of extra potatoes to save for waffles later in the week! (recipe coming. . .)
Chipotle Sweet Potato Corn Chowder
Ingredients:
4 whole sweet potatoes, roasted and cubed
2- ½ cups corn, fresh or frozen
8 slices bacon
1 cup leeks, sliced and rinsed well
1 whole sweet onion
2 tablespoons fresh thyme or 2 tsp dried
2 tablespoons fresh marjoram or 2 tsp dried
2 boxes chicken stock (32oz each), divided
2 whole chipotle peppers in adobo sauce, seeded and finely chopped
1- ½ cup heavy creamDirections:
Wrap sweet potatoes in aluminum foil and roast in the oven for about 45 minutes to an hour at 375 degrees F, until fork tender. Once soft, peel and cube.
Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the drippings in the pot. Add leeks, onion, corn, thyme and marjoram to the pot, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes. Using an immersion blender, blend 1/2-1/3 of the soup. (Or transfer to a blender and do the same. You'll want to leave some of the corn and potato cubes whole.)
Simmer chowder for another 10 minutes, then add heavy cream and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon. Tips: Serve with corn chips or a nice crusty french loaf.
Nat's Notes:
1. Try freezing the remainder of your chipotle peppers to use later. Take an ice tray and place one pepper inside each compartment. Add some of the sauce to each so it freezes neatly. When they're frozen, remove from the ice tray and place in a freezer bag for storage.adapted from Your Everyday Mama via Tasty Kitchen
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Jones Town — November 5, 2009 @ 8:48 pm
Looks yummy! Ok, I'm slow. Yams are orange, sweet potatoes are white, right? I always get them mixed up. Set me straight, please! :)
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Natalie — November 5, 2009 @ 10:54 pm
I didn't know the difference until yesterday when I looked it up :) At the grocery stores here, they're usually labeled like you said, but they're actually both sweet potatoes. True yams, which grow in Asia and Africa can get to about 100 lbs, are rarely found in North American supermarkets. But, calling orange sweet potatoes "yams" is totally fine.
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Kristi — March 22, 2011 @ 8:25 pm
Hey Natalie! Do you think it would be alright to just use olive oil to fry the stuff and then put bacon bits on the top of the soup? I know everything is better with bacon grease but I only have the Costco bacon crumbles. Sad times at the Bassett house :)
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Natalie @ Perrys' Plate — March 23, 2011 @ 5:58 pm
Hi Kristi! That would be perfectly fine! Having bacon crumbles would be really nice sometimes…unfortunately I don't have time to fry bacon for everything! (Maybe it's good that I don't have ready-to-eat bacon all the time. I have no self control.)
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Kristi — March 25, 2011 @ 4:35 am
Hey Natalie! We LOVED this soup tonight. I waited long enough and went to the store and actually bought bacon : ) I forgot leeks though (substituted some shallots instead), and I used half n' half (three days past the expiration date! What can I say, I'm brave!) with great results. What a delicious soup! Thank you! Did your girls eat the soup (were they even born — this recipe is from a while ago!) my kids were all whiny that it was too spicy, but the adults loved it!
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